Monday, April 12

A Recipe for Springtime Farro with Baby Artichokes, Mushrooms, and Peas

According to In Style, shades of gray, scarlet, and yellow are hot this spring. I, however, prefer green and purple, as in fresh English pea green and baby artichoke purple. Apparently, so do San Diego's farmers; our farmers' markets have some of the most stylish looking artichokes around -- ranging from petite purple baby artichokes to hefty, celery green Big Heart artichokes.

Despite their diminutive size, baby artichokes are fully mature artichokes with a full-bodied, earthy flavor. They simply don't grow as large as Globe or Big Heart artichokes because they're picked from the lower part of the artichoke plant. As a result, the characteristic fuzzy choke isn't all that fuzzy and can be eaten. Indeed, other than a few tough outer leaves, the entire artichoke is edible. (Learn more about baby artichokes here.)

Baby artichokes are delicious in many dishes ranging from risotto and pasta to salads and soups. Paired with Italian Farro or emmer, as in this Farro with Baby Artichokes, Mushrooms, and Peas, baby artichokes are exceptionally stylish.

Farro is a wonderfully chewy, nutty flavored whole grain that has been used for over 6,000 years. Although used extensively in Italy, where it has been enjoyed since ancient Roman times, farro has only recently gained popularity here in The States.

Farro isn't always easy to find in grocery stores. The best place to buy farro is at an Italian market or deli. Otherwise, try organic markets or online sources. Know that farro is expensive: a 15-20 ounce bag ranges from $6-10. Once you taste it, though, you'll understand why it's pricey. Cooked farro is a delicious cross between bulgur and wheat berries -- firm, chewy, nutty, and satisfying. If you can't find farro, then barley or spelt make good substitutes.

By the way, if any In Style editors are reading this, don't worry, I'll be donning scarlet shortly, as in rhubarb scarlet.

1. Soak farro in cold water for 30 minutes. Drain. Place in medium pot, and cover with 3-4 inches of water. Bring to a boil. Lower to a rolling boiling, and cook for about 20 minutes, or until tender. Cooked farro should be firm and chewy but not hard. Drain any remaining water, and place in a bowl.

2. Meanwhile, fill a medium sized pot with water and the juice of 1 lemon (which prevents the artichokes from oxidizing, or turning brown), and bring to a boil. Remove any tough or damaged outer leaves from the artichokes. Trim the tops and the bottoms, and slice into quarters. Boil for 3-4 minutes, or until just tender when pierced with a fork. Drain and plunge in a bowl of ice water to stop the cooking process.

3. In a large skillet over medium heat, add olive oil. Add mushrooms and shallot, and saute 5-7 minutes, or until mushrooms are lightly browned. Add wine. Allow alcohol to burn off for about 5 minutes. Add the cooked farro, beans, broth, salt, and red pepper flakes. Stir well, and cook 3-4 minutes. Stir in peas and lemon juice. Cook for 2 minutes, or just until peas begin to soften. Remove from heat. Stir in parsley, cheese, and pistachios. Drizzle servings with extra virgin olive oil.

Those are some gorgeous baby artichokes (purple is my favorite color, and I go wild for purple-hued veggies!) I've been looking for baby artichokes lately and finally ran into some the other day, but they are not nearly as pretty. I am just excited to have found them though, nevermind purple ones!

I have farro in the cupboard and just saw beautiful artichokes at the market and thought to myself, "when am I am going to use them"...thank you for giving me a reason to go back to the market for the artichokes and to use my farro! I love your blog Susan!

I just came across your blog, and this dish looks incredible. I've been looking for new ways to make whole grains like barley and quinoa, so this is a perfect alternative. I've also been looking for ways to utilize artichokes, as they are such a great spring veggie. Thanks for this idea and I'll let you know when I try it!